Raspberry Liquer

As raspberries ripen on bush, pluck and store in a DRY quart-sized canning jar. *It's critical that the jar is DRY and not damp or moist because raspberries will mold. Note that berries cannot be washed or this will add moisture to the system. Make sure your raspberries are coming from your own organic bush, an organic farm or organic co-op -- or are just plain organic.

Cover the berries with vodka. Store in a dry, cool location. Continue adding berries to jar and mash down with long DRY spoon. DO NOT FILL JAR COMPLETELY WITH BERRIES AT ONCE AND MASH DOWN, HOPING YOU WILL SAVE TIME. This will cause the mixture to overflow or explode as they ferment. If berries will no longer mash down, cover with more vodka. Allow final berries to rest in vodka for 4 weeks. Raspberries CAN keep in jar with vodka over 1 year (tried successfully) -- IF berries do not mold.

When ready to make the liquer, push through a sieve or food mill and pour that juice several times through several layers of cheese cloth until liquid runs clear, without seeds or pulp.

Make syrup and allow to cool COMPLETELY or it will bruise the juice. The following recipe for syrup makes 2 cups, which works to combine with 5 cups of strained juice:

2-1/2 c sugar
1-1/2 c water
Cook 10 min -- simmer, uncovered

Add syrup to strained juice until desired consistency and taste. (Some like it sweeter.) I recommend adding a little, tasting, adding more, tasting -- until it is just right for me.

Put in sterilized bottles or another clean jar, cover tightly and refrigerate.

Prepare your raspberry patch for next year! Plant ever-bearing variety of raspberries...you will need A LOT of raspberries.